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Fast and Easy Breakfast Ideas

Leaving the house in the morning can be hectic with children. Parents want to feed their children healthy, balanced meals that will get them through the morning, but it can be hard to think of healthy breakfast ideas that the children will like. Here are some quick and easy breakfast options.

Fruit-Infused Baked Oatmeal (makes about six servings)

1 cup rolled oats

½ tsp. baking powder

¾ tsp. ground cinnamon

¼ cup sugar-free maple syrup

1 cup almond milk

1 large egg, lightly beaten

2 tbsp. butter, softened or melted

3 ripe bananas, sliced

1 cup fresh or frozen berries (strawberries, raspberries, blueberries)

Preheat the oven to 350°F. Lightly grease a square or rectangular baking dish. Mix the oats, baking powder and cinnamon until they are well mixed. Combine the syrup, milk, egg and butter. Place the sliced bananas in a single layer on the bottom of your baking dish. Top the bananas with half of the berries. Pour the dry oat mixture over the fruit in an even layer. Then, pour the liquid ingredients evenly over the oats. Place the remaining berries evenly on top. Bake for 35-40 minutes or until the top is browned. Let the oatmeal cool a few minutes before serving it. If you make it the night before, cover it with a sheet of aluminum foil and place it in the refrigerator so you can reheat it in the morning.


Banana Split Breakfast Sundae

1 large banana, peeled and cut in half lengthwise

1 cup Greek yogurt in the flavor of your choice

½ cup granola

1 tbsp. ground flax seed

¼ cup raisins or berries (optional)

Place each banana half in a cereal bowl and top each with half of the yogurt. Then, sprinkle half of the granola, flax seed and berries on each.


Spinach and Cheese Omelet Cupcakes

2 cups washed baby spinach

4 large eggs or the equivalent in egg substitute

2 egg whites

½ cup shredded cheddar cheese

A dash of salt and pepper

1 tsp. olive oil

Preheat your oven to 350°F. Spray a cupcake tin with cooking spray. Mix the spinach, olive oil, salt and pepper in a bowl.  In a separate bowl, mix the eggs and egg whites. Add the eggs to the spinach mixture, and then add the shredded cheese. Mix well. Pour the mixture into each cup in the cupcake pan until the cup is halfway full. Bake until the omelets are fully cooked, which will take about 20-24 minutes.  Let them cool about two minutes and serve them, or wrap them up in foil and store them in the refrigerator for the next morning. Reheat them in a microwave or toaster oven.


Simple Nut Butter and Honey Sandwich

Grab a piece of your child’s favorite whole grain bread and spread on a nut butter. If you have a nut allergy in the family, try a butter made from roasted sunflower seeds. Then, drizzle on some local honey and serve the sandwich with a glass of almond milk or orange juice. For added flavor, you can place a few slivers of apple on top or sprinkle the sandwich with dried cranberries.